Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition

Ifie, I, Marshall, LJ, Ho, P orcid.org/0000-0002-2533-0183 et al. (1 more author) (2016) Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition. Journal of Agricultural and Food Chemistry, 64 (24). pp. 4921-4931. ISSN 0021-8561

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Copyright, Publisher and Additional Information: © 2016, American Chemical Society. This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see:http://dx.doi.org/10.1021/acs.jafc.6b01246
Keywords: aroma compounds; carbohydrases; fermentation; Hibiscus sabdariffa; phytochemicals; roselle wine
Dates:
  • Published: 22 June 2016
  • Accepted: 26 May 2016
  • Published (online): 26 May 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 14 Jun 2016 12:01
Last Modified: 30 Jun 2017 16:57
Published Version: http://dx.doi.org/10.1021/acs.jafc.6b01246
Status: Published
Publisher: American Chemical Society
Identification Number: https://doi.org/10.1021/acs.jafc.6b01246

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